Spiced Pumpkin Waffles

Jun 25, 2007

Night, noon, even morning, pumpkins can play a central role in your menu. We spiced our pumpkin buttermilk waffles with the flavors of fall — cinnamon, ginger, clove, and nutmeg. Served with hot maple syrup and fresh sliced pears, this morning meal gets the day off to a great start.

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Cal/Serv:
304

Yields:
8

Ingredients

2 1/2 c. all-purpose flour

1 tbsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. fresh-ground nutmeg

1/4 tsp. cloves

4 large eggs

2 c. buttermilk

1 c. pumpkin purée

1/2 c. dark brown sugar

1/4 c. unsalted butter

1 tsp. pure vanilla extract

Directions

Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.

Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.

Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

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